Vinegar

Aged 12 years. It has a faint aroma, delicate and good acidity. Can enrich carpaccio, vegetable dips, salads; can be used to flavor when cooked shellfish, lamb chops, chicken breasts and undercooked red meat.

The Val di Non's Vinegar of Val di Non (Trentino) has a more contained acidity and very delicate organoleptic characteristics compared to wine vinegar.

Live, unfiltered seasoning. Spontaneous acetification in Georgian terracotta amphora, which managed to preserve the mineral soul of the Garganega grape wine after two years of aging.Acidity 8.6%

traditional balsamic vinegar of Modena, in the "Mature" version, excellent quality and certified by the consortium of protection.

Vinegar from Barbera and Croatina grapes aged 6 years in oak barrels. Wide acidity (8.6%) but balanced. Unique aromas, comparable to the sensations that an excellent brandy gives us.

L ' "Agro di Mosto" Acetaia San Giacomo is a balsamic dressing bottled very young to keep fruity aromas and fresh acidity.

Aceto Balsamico IGP "Aged" has a balanced flavor and a robust body. It is produced without adding caramel.

L ' "Agro di Mosto" Acetaia San Giacomo is a balsamic dressing bottled very young to keep fruity aromas and fresh acidity.

Apple cider vinegar made from local mountain apple aromatic cider. Natural and unpasteurized vinegar, with balanced acidity (5.5%), excellent for dressing and for your daily cooking.

Balsamic Vinegar of Modena PGI Bordeaux Label is a low density vinegar taste sour and fruity. It is suitable for salads and grilled vegetables.

Natural apple vinegar aged for two years in small oak barrels. The original recipe of Terre Alte d'Occidente is inspired by an ancient local condiment from the Waldensian valleys which was obtained from a cooked vin of apple juice. Here the apple cider vinegar is embellished with Piedmontese apple concentrate to recreate that same balsamic taste.br />Acidity 5%

Natural acetification according to the traditional method, in precious juniper wood barrels that amplifies and enriches with unique aromas and spicy notes the pure soul of this still alive vinegar.Acidity 7.8%

The "San Giacomo" Balsamic uses the same material used for the Traditional Balsamic Vinegar DOP. A bouquet of stimuli that affects all the senses.

Apple cider vinegar aged with freshly pressed raspberry juice. The wild fruit allows to expand the aromatic spectrum of the vinegar, balancing at the same time the sour spirit of the raw material.Recommended to flavor cheeses and to finish meat dishes.Acidity 5%

Sherry's Vinegar, renowned Spanish liqueur wine. Aged one year in oak barrels according to the traditional method of Jerez, "Solera y Criaderas".
From soft acetic flavor; Characteristic vinous aroma. Great for pickles that require a vinegar with real personality.
Acidity: 7%.

L 'Aceto Balsamico di Modena IGP Beige Label has a well equlibrato bittersweet taste and is a low-vinegar - medium density.

Traditional Balsamic Vinegar of Modena DOP, rest in barrels of oak and chestnut according to the tradition of the Pedroni family.

Sherry's Vinegar, renowned Spanish liqueur wine. Aged one year in oak barrels according to the traditional method of Jerez, "Solera y Criaderas".
From soft acetic flavor; Characteristic vinous aroma. Great for pickles that require a vinegar with real personality.
Acidity: 7%.

Balsamic Vinegar of Modena PGI "1 star" has a bittersweet taste with medium to low acidity. And 'suitable for dressing salads and cooked vegetables.

Sherry vinegar of Palomino grapes, aged at least 3 years.
Thanks to its complex acidity, it is a great alternative to Balsamic Vinegar of Modena IGP.
Acidity: 8%.

Sherry vinegar of Palomino grapes, aged at least 3 years.
Thanks to its complex acidity, it is a great alternative to Balsamic Vinegar of Modena IGP.
Acidity: 8%.

Balsamic Vinegar of Modena PGI "2 stars" has a bittersweet taste tending towards velvety with medium to low acidity. And 'suitable for dressing salads, eggs and omelettes, especially onion.

L \ 'Aceto Balsamico di Modena "3 stars" has a bittersweet taste with medium acidity. It has a high degree of refinement that allows him to accompany very well with meats both roasted and boiled.

The traditional wine vinegar "Osiet" has soured spontaneously in oak barrels for several years and is not subject to infiltration. very strong taste to use in drips.